Grilled Shrimp Wraps

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Grilled Shrimp
Pacific white shrimps (peeled, deveined with tail on) 1 lb
Thai Kitchen Fish Sauce 1 tbsp
Club House Cajun Seasoning 2 tbsp
Club House Basil Leaves 1 tbsp
Canola oil 1 tbsp
Vermicelli Noodles
Vermicelli noodles 1/2 package
Water 1 L
Club House Lemon and Herbs Seasoning 1 tbsp
Thai Kitchen Fish Sauce 1 tbsp
Cilantro, finely-chopped 1/4 cup
Mint leaves, finely-chopped 1/4 cup
Red onions, cut into small cubes 1/4 cup
Watermelon, cut into small cubes 1/4 cup
Mango, cut into small cubes 1/4 cup
Boston lettuce 2 head
Jalapeno, finely sliced 2 pieces


This recipe was created for Club House for Chefs by: Nuit, Chef Owner of Pai Northern Thai Kitchen and Kiin in Toronto.

For the Grilled Shrimp: To prepare shrimp, cut each in half, lengthwise through the middle. Rinse under cold water, drain and pat dry. Add Thai Kitchen Fish Sauce (1 tbsp), Club House Cajun Seasoning and Club House Basil Leaves to the shrimp to marinate. Cover and refrigerate for 30 minutes. Skewer the shrimp halves onto bamboo sticks. In a medium cast-iron pan, add a little bit of canola oil over medium heat. Grill shrimp skewers for about 5-8 minutes, turning frequently and basting with leftover marinade. Set aside.

For the Salsa: In a medium bowl, prepare salsa. Add Thai Kitchen Fish Sauce (1 tbsp), Club House Lemon and Herbs Seasoning, cilantro, mint, red onions, watermelon, and mango. Toss to mix and set aside.

For the Vermicelli Noodles: Soak vermicelli in room temperature water for about 10 minutes. In a medium pot over high heat, bring water to boil. Add vermicelli noodles to cook (according to the package) about 1-2 minutes. Drain and run under cold water. Set aside.

For Serving: In a leaf of Boston lettuce, add a tablespoon of cooked vermicelli, a grilled shrimp, a spoonful of salsa, some jalapenos and serve.

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